Crusty wood fired bread rolls

Ingredients

  • 1.5 kgs strong bread flour
  • 1.5 sachets of 7mg dried yeast
  • 2tsp table salt
  • 600ml lukewarm water
  • 250ml semi-skimmed or full fat milk
  • heaped tbsp melted butter + tbs olive oil
  • 1 tbsp honey
  • handful of crushed walnuts (Optional)
      • Outline Skewers Sketch

Method

Who can resist a warm crusty roll especially homemade straight out of your own wood fired Amigo Oven? We are sure you won’t be able to eat just one!

Whilst you are waiting for the dough to rise, you can get your oven fired up to it’s maximum temperature allowing  time for your oven to cool until it reaches around 180°-200°c. Alternatively you can use the residual heat if you are using the oven for a roast or so.

Now you can place your rolls into your wood fired oven for 20-25 minutes.

Serve whilst still warm….

  • Add yeast to lukewarm water and stir. Let it settle for 3 to 4 minutes. Add milk, sugar and salt to the water.
  • Melt the butter. Once melted add the honey + olive oil. Place the water mixture in a large mixing bowl, slowly add 1 kg of flour and stir till dissolved. Then add the melted butter, walnuts and honey to the mix.  Gradually add the remaining flour while continuously stirring. Once the dough is formed, ideally the dough should be of sticky consistency. Sprinkle some flour on a clean work surface and knead the dough for a good 10 minutes. Place the dough in a olive oil greased bowl and cover with a tea towel and leave in a warm environment.
  • Let it rest for 20 minutes. The dough would have risen a little by now. Remove dough from bowl and place on floured surface. Knead for a further 5 minutes. Return to oiled bowl and cover. Leave for approx 1.5hrs.
  • Flour or oil a muffin tray or similar.Place a dough bowl weighing approx 200-250grs in each hole. Using a sieve sprinkle some flour on top of the dough and put your oven at 200c, door closed, no ash, no wood. for approx 30 minutes. Check for a golden finish,.
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